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Sunday 11-5 CST | |  | Omelet Pans | Home » » » » » » Chantal 8-Inch Copper Fusion Fry Pan, Platinum | | | | | | | Description: | | Copper Fusion 8 inch Fry Pan, Platinum. Copper Fusion is the first cookware to combine newly patented copper-fused technology with Chantal's durable German-made enamel, resulting in a cookware that provides the ultimate in performance and health benefits with ease of use. | | | Features: | |
• Features the most stick-resistant surface without any type of chemical or nonstick coating.
• No metal transfer or interaction with foods.
• Safe for food storage.
• Nickel-free surface is perfect for allergy sufferers.
• Dishwasher safe
| | | Product Details: | | | Product Length:
| 15.0 inches | | Product Width:
| 8.25 inches | | Product Height:
| 2.0 inches | | Product Weight:
| 4.0 pounds | | Package Length:
| 15.75 inches | | Package Width:
| 8.75 inches | | Package Height:
| 3.5 inches | | Package Weight:
| 6.0 pounds | | Average Customer Rating:
|  based on 18 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 18 customer reviews )
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Most Helpful Customer Reviews
11 of 13 found the following review helpful:
 Poor performance for the priceJan 29, 2008
By Charles
1. The "stick resistant" enamel is just the opposite. I've tried preheating the pan with a thin layer of oil and a more liberal coating. I've tried setting the heat to medium and low medium (the olive oil never smokes, and the meat is only lightly to moderately sizzling). No matter how careful I am, the meat always sticks to some extent. It seems a bit worse than regular, good-quality stainless steel to me. The claim to being "one of the most stick resistent" non-teflon surfaces is simply false. It's nothing special in that regard.
2. Compounding the false claim of stick resistance is the difficulty in cleaning the pan. I often cook a fillet mignon by searing it on both sides and putting it in the oven for about 8 minutes at 350F. I coat the pan lightly with olive oil at medium heat (4 on an electric burner that goes up to 8), preheating for a minute (as per instructions by Chantal). Neither the stovetop or oven are extremely hot, but the inside of the pan always retains a faint gray film that I cannot clean with warm soap and a sponge. Even bringing soapy water to a boil inside the pan doesn't get rid of it. And this persistent film makes the cooking surface even more prone to stick when you use it next (see #1--it's not even stick resistant when it's perfectly clean).
3. So how can you clean this film that develops? Chantal recommends Soft Scrub or a mixture of Baking Soda and Sodium Carbonate (e.g. Arm and Hammer Super Washing Soda). Soft Scrub doesn't work to remove the gray film. Waste of time. The baking soda + sodium carbonate works, but you have to simmer it in the pan for 15-20 minutes and let it cool: at least a 30 minute operation. And sometimes you have to repeat the procedure to really restore the original finish on the enamel cooking surface. But even worse, what you are actually doing is a chemistry experiment producing a strong alkaline solution on your stove (e.g. like lye): don't spill it, and turn on the exhaust because you're creating caustic steam! Give me a good stainless steel pan that I can clean with Barkeepers Friend or some other less hazardous (and much quicker method).
4. And the construction gives me doubts about durability. The handle is screwed into the side, but the screws don't go all the way through. The wall of the pan is only about 2-3 mm thick. How can those screws hold the handle on when they only extend 1-2 mm into the side of the pan? It just doesn't seem like it could be as durable as rivets that go all the way through. The other part of the construction that concerns me is the stainless steel rim around the top edge. What is holding it on; doesn't the seam allow gunk to get trapped under the edge over time? I just imagine this bit of rim decoration coming off at some point like chrome trim on a car.
All of these troublesome points, and the copper in the pan is only in the bottom plate. Other cookware with aluminum sandwiched within steel (from at least two manufacturers that I'm aware of) have the aluminum layer extending all that way up the sides. You're not really getting the full benefit of copper if it's only on the bottom.
Considering the cost of this cookware, it's real disappointment.
4 of 4 found the following review helpful:
 great pans but like all cookware has limitationsDec 13, 2010
By cynical american
I have been cooking with calphalon for the past 25 years, mostly without teflon but some with. I decided to switch to nonreactive and nonteflon cookware and a friend recommended the Chantal Copper Fusion and I love it. I got the big saute pan for my birthday and just got a set of pots for Christmas so lots of my old cookware is going to the goodwill.
As far as eggs sticking, I've found unless you're willing to use teflon an egg is going to stick to a pan. There is one other option for eggs and that is a well seasoned old cast iron skillet. And it has to be an old vintage one, not a new rough one made in China out of old engine blocks melted down or whatever they're making them from. One reviewer complained that a searing a steak in the Chantal didn't work. Get a cast iron skillet for for that too and you will be a happy cook.
I find with the Chantal I don't have to turn the heat up as much. I cooked risotto tonight and it cooked like a dream. Previously I had a small teflon calphalon pot I used but its going to the goodwill.
I find that there are certain types of pots that are better for certain tasks and you can't expect one brand to suit all needs. You need your LeCruiset for your Dutch ovens. You buy your big pots for boiling pasta for $39 at Costco. It doesn't take a $200 pot to boil water.
The Chantal will be my go to pots when I want even heat for sauteing, braising, sauces etc. When I want to fry an egg or sear a steak I'll use my cast iron. I may hang onto one teflon skillet for a while to see if I need it or not before I toss it out.
Other women lust after shoes. I lust after cookware. Well, not really true. I do lust after shoes a little bit.
3 of 3 found the following review helpful:
 Great skillet, if you know how to clean it!Nov 05, 2009
By Kay Scott
Several months back, I bought the Chantal 11.5" Copper Fusion chef's pan, which is a skillet with two handles and glass lid and love it. I noted from other reviews that folks were complaining of having a hard time keeping the shiny black finish on the inside of their pans and food sticking. I have had some mild discoloration or graying, but when this occurs, I use ceramic glass top stove cleaner after washing the pan, and the film disappears and returns to its original black shiny look. By following the directions of using only medium heat or lower and using cooking spray/oil before heating the pan, you really minimize the sticking.
I've had the Titanium coated skillets, and they work great for awhile, but eventually the coating starts to flake off. My last one supposedly had a lifetime guarantee, but it too, starting flaking after several years and was very heavy. I love this skillet and use it daily.
3 of 3 found the following review helpful:
 disappointedOct 23, 2009
By Amazon Greek
"goddess819"
I sooooo very badly wanted to be able to give a good review for this. I read the comments from others complaining it was too heavy and that eggs and other foods would stick. I wanted to believe they just weren't used to good cookware, and that they had the heat too high or weren't using oil. I really, really wanted this to be the perfect pan. But it's horrible.
The surface was marred from the moment I removed the sticker, leaving a big circle adhesive film no amount of dishsoap and scrubbing could remove. If you have more oil than egg in the pan, you might be okay. If you soak the stuck parts for a day and then scrub, scrub, scrub, scrub, scrub, you might be able to get most of the food off. I love the idea of a "non-stick" surface that doesn't have the easily-scratched, carcinogenic coating. But this doesn't work. It really, truly is awful.
What I DO like is the copper core (even though my preference, design-wise, would be to see some of the copper on the outside). I think it does heat more quickly, evenly, and efficiently than aluminum pans. The the integrated steel just makes it kind of heavy. Maybe my expectations were too high.
I really wanted to love this but I just can't, so I've wasted a lot of money. Now instead I've bought a set of stainless non-stick "Earth Pans" from Kohls, which have a sand-based coating that is lightweight, non-carcinogenic, and actually resistant to food sticking! The whole Earth pan set cost about the same as a single Chantal pan, and they're wonderful.Earth Pan 10-Piece Hard Anodized Cookware Set
2 of 2 found the following review helpful:
Nice Pan!Dec 10, 2009
By S. E. Antlitz
I love the look and feel of this pan. It has a good weight to it-- very solid.
So far, I have used it to make scrabbled eggs, and it was fairly easy to clean up. I melted some butter over low heat, added the egg mixture, and then cooked it over medium heat. To clean it, I just used one of those nylon scrubbers and some hot soapy water, and it only took a few minutes to clean. It is a little more work than teflon, but I am very pleased with it. The thing to remember about these pans is that a lower cooking temperature is needed, and if you only use as much heat as is needed, then food won't get burnt onto the pan. The eggs did leave a "skin" on the bottom of the pan, but it came right out when I washed the pan.
I have used a larger Chantal pan to make Alfredo sauce in, and that was easy to clean up as well. I mostly use it to make curry and other sauce-based creations, and it is great for those.
See all 18 customer reviews on Amazon.com
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